Comments on: Gingerbread Cake with Cream Cheese Frosting

By: Kate

Kate — Wed, 27 Nov 2024 12:09:31 +0000

In reply to Alexandra. I don't provide metric conversions, sorry!

By: Alexandra

Alexandra — Thu, 14 Nov 2024 19:43:13 +0000

Hi, thanks for this lovely recipe. My question would be how many ml is the cup you use for measurement?

By: Kate

Kate — Wed, 30 Oct 2024 09:51:57 +0000

In reply to Lori Heslop. I'm sorry to hear that! It could have been baked too long. If you didn't spoon and level the flour, it could have been too much to make it more dense.

By: Lori Heslop

Lori Heslop — Fri, 18 Oct 2024 23:55:56 +0000

While this was super tasty flavour wise, mine came out so dry :(, not too sure what went wrong. I did bake it for 25 minutes, so maybe next time I cook only for 20.

By: Kate

Kate — Mon, 31 Jul 2023 19:43:39 +0000

In reply to Natalie. Hi! You can use a 9x13 or use two pans.

By: Natalie

Natalie — Sun, 16 Jul 2023 22:14:32 +0000

Hi Kate, when you double the recipe,what size of a pan would you use or do you have to use two 9 inch pans. And how long would you bake it for. Thanks Kate

By: Kate

Kate — Sat, 15 Apr 2023 00:42:25 +0000

In reply to Rebecca. That should work. Let me know what you think!

By: Rebecca

Rebecca — Sat, 08 Apr 2023 23:01:29 +0000

Hi, if I want to use all purpose flour instead of whole wheat, would it be a 1:1 substitution?

By: PamK

PamK — Fri, 03 Feb 2023 04:24:58 +0000

Hello,
I didn’t see the recipe until I had already made a gingerbread cake with my usual recipe – will try next time. I did use the icing recipe and it’s delish!!! (light and fluffy). I have some icing left do you think it would be a problem to freeze it? There isn’t much left, but have already probably way too much icing on the cake, if that’s possible. But maybe save it for cinnamon rolls, or whatever. Rating is for just the icing, cake next time.

By: Anita from Vancouver BC

Anita from Vancouver BC — Thu, 15 Dec 2022 06:54:16 +0000

Yummy! The cake was not dense or dry, and I know my oven seems to run a bit hotter so I always start with less time than the recipe suggests. I baked for 19 minutes.
Used regular molasses, whole wheat flour.
The 250 gram brick of cream cheese I buy here in Canada turns out to weigh just over 9oz. I used it all, and now I see that my frosting is less thick then pictured I am sure I could have added more icing sugar, but was not bothered by it.